Halva

Halva
Type	Confectionery, dessert
Place of origin	Persia
Region or state	Middle East, South Asia, Central Asia, Balkans, South Caucasus, North Africa, Horn of Africa
Serving temperature	Cold
	Cookbook: Halva; Media: Halva;

Halva (also halvah, halwa,^[1] and other spellings; Persian: حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar.^[2]^[3]^[4]^[5]

^ Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.
^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.
^ Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.
^ Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.
^ Szokovski, Miriam. "How to Make Halva at Home".

[NYT.Nos-1] Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.

[Davidson-2] Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.

[3] Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.

[4] Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.

[5] Szokovski, Miriam. "How to Make Halva at Home".

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